Total Time
50mins
Prep 25 mins
Cook 25 mins

The original recipe comes from The Metropal Bakery in Eugene Oregon. Enjoy!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a food processor blend together the flour, sugar and salt.
  3. Add the cold butter and pulse until mixture resembles coarse meal.
  4. Add the nuts and chocolate, pulsing until the nuts are finely chopped.
  5. Press crust onto bottom and up the sides of a 9 inch metal pie plate.
  6. Freeze for 20 minutes and then bake for 25 minutes, or until the crust is golden brown.
  7. Cool completely.
  8. In the top of a double broiler melt the 6 oz's chocolate until smooth.
  9. Remove from over the water.
  10. Combine sugar, yolks and corn syrup in a medium metal bowl.
  11. Set bowl over saucepan of simmering water and whisk until thermometer registers 160 degrees, about 6 minutes.
  12. Remove from over the water and add the butter, espresso and vanilla.
  13. beat the mixture until cool and thick, around 5-6 minutes.
  14. Fold in the melted chocolate mixture.
  15. Beat the 1 cup chilled whipping cream in another bowl until stiff peaks form.
  16. Fold into chocolate mixture.
  17. Spoon mixture into pie cruse and refrigerate at least 6 hours, overnight is better.
  18. To serve pipe whipped cream on pie and top with chocolate curls.

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